Tagged Questions

The practice of removing the majority of microorganisms from equipment, utentils, fermentors, bottles etc. that comes into contact with the cooled wort. Poor sanitation can contaminate the wort, producing off-flavors.

What is the best method for preparing different fruits for fruit additions into secondary fermentors?
There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or ...